14 In Beef/ Side Dish

Beef Shigureni Recipe

beef shigureni

beef shigureni

Beef Shigureni is a great side dish you can make ahead.  This strongly seasoned beef can be kept in the fridge up to a week.  Perfect for lunch and busy weekday dinners when you want one more thing. 

Beef Shigureni is made a lot like our Gyudon (please watch our Gyudon video recipe for details), but cooked longer to get a more tender texture here.  I used tri-tip, but any cut of beef would work.  Also, here’s another tip: when beef is partially frozen, it is easier to slice thin.

This dish has a sweet and salty flavor that goes very well with steamed rice.  Try it, and we hope you’ll like it!

Beef Shigureni

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 4 servings

Ingredients

  • 1 lb beef, thinly sliced (450g)
  • 1 oz ginger root, thinly sliced, 2" long pieces (about 30g)
  • 1 cup water (240cc)
  • 4 Tbsp soy sauce
  • 3 Tbsp sugar
  • 1 Tbsp Sake
  • 1 Tbsp Mirin

Instructions

  1. Slice beef and ginger root into thin slices.
  2. Heat water in a pot, and add cut ginger and the rest of the ingredients (except beef). When the water boils, add beef and stir so the beef doesn't bunch up. Let it boil and skim fat well.
  3. Cook covered for 20-30 minutes. Uncover and continue to cook until liquid is almost all gone.
http://www.japanesecooking101.com/beef-shigureni-recipe/

beef shigureni

Step 1

beef shigureni

Step 2

beef shigureni

Step 3-1

beef shigureni

Step 3-2

You Might Also Like

  • Mohseen Lala
    February 8, 2014 at 9:32 am

    Could we have a video of this dish please?

    • Noriko
      February 10, 2014 at 8:54 am

      Mohseen Lala,
      Stay tuned!

  • Eura
    February 10, 2014 at 9:22 pm

    Is this something I could keep in the fridge and eat it as a side dish over a few days? How long will it last? Thank you for the recipe! 🙂

    • Noriko
      February 10, 2014 at 10:04 pm

      Eura,
      yes, you’re exactly right.

  • Robert
    May 8, 2014 at 6:33 am

    Which part of beef do you recommend to use?

    • Noriko
      May 12, 2014 at 9:43 pm

      Robert,
      actually you can use any parts. You cook long enough, so tougher parts also work.

      • Tab
        May 25, 2014 at 12:36 am

        is this recipe for chewy meat like does the meat turn out chewy

        • Noriko
          June 2, 2014 at 11:43 pm

          Tab,
          no, the texture is rather soft. You can cook a little longer.

  • Brandy
    September 8, 2014 at 7:43 pm

    I made this dish tonight and it turned out completely different. I am not sure what I did differently though. It has a dark sticky BBQ like sauce on it. It tasted wonderful but it was over done even though I only boiled for 13 minutes before removing the lid to let the water vaporize. Any thoughts on what I could have done wrong?

    Brandy

    • Noriko
      September 8, 2014 at 8:13 pm

      Brandy,
      the sauce is not as thick as BBQ sauce. Too bad it was not what you expected. Please try some other recipes of ours!

  • Mar
    September 26, 2014 at 3:22 pm

    Thanks! this recipe was fantastic! Came out wonderfully and super easy to prepare. I will try again.

    • Noriko
      September 29, 2014 at 8:10 am

      Mar,
      glad you liked our Beef Shigureni recipe. We also have Pork Shigureni recipe too!

  • Lisa
    October 28, 2016 at 6:01 pm

    When I lived in Hirakatashi, my friend made me onigiri made with this. I missed it a lot, and now I’m happy to know how to make it. Thank you so much!

  • Jackie
    November 27, 2016 at 5:39 pm

    I have cooked lots of receipts from your site. I love it, and my Caucasian husband is totally into it. He is looking forward for Japanese meal from your site every meal.
    Thank you so much!! Great job.